We make our cider in the traditional way, just letting nature do its thing by fermenting our apple juice slowly into thirst-quenching cider. All the different apple varieties bring their own flavour with them and we have perfected our recipes over the years to arrive at great tasting blends. However, some varieties (e.g. Katy, Russet, Royal Gala) have the right to shine on their own and our offering of those Single Varieties varies yearly to give each of them a turn.

Growing our own apples in our orchard supplemented by apples grown in the South of England, we press our own apples to turn into lovely fresh juice, a lot of which we have proudly supplied to Hampshire Schools for the past 10 years.

For large quantities of fruit (minimum 2 tonnes), we can offer a pressing service on our powerful press. Having our own bottling line gives us the flexibility to contract bottle for others, from Breweries to smoothie makers. PET recyclable plastic, glass (with crown or ROPP caps), still, carbonated, filtered or cloudy: if you can make it, we can bottle it!

Like our ciders, this apple cider vinegar is derived from 100% pure apple juice. The juice is first fermented to drinking cider, then it is naturally acetified (the conversion of alcohol to acetic acid by “live” acetobacter) to create an acidic vinegar. Our vinegar is unpasteurised and unfiltered (so has strains of the “mother”) making it rich in flavonoids, polyphenols, pectin, enzymes, minerals and amino acids. Cider vinegar has plenty of uses as a potential health supplement for people and animals. It can also be used for most practical and culinary uses you would use any other vinegar for.